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Homemade Bean Sprouts

Bean sprouts use extensively in Asian cooking. They can be used in stir fried, soup, and salad. We use Mung beans for sprouting. Sprouting is very easy but you have to be very patient as the process spreads over 3-4 days.

Bean sprout is the source of amino acids, vitamins and fiber. It is very healthy and nutritious.

How to make beans sprout at home

Soak 1 cup of mung beans for 4 hours in day light.

Layer the light resistant vessel with the wet clean kitchen towel or any wet clean cloth.

Spread soaked mung beans over the first layer, and cover with another wet cloth.

(You can repeat the process 3 times to create 3 layers)

Bean sprouts: Day 1 Growth

Sprinkle about 1 cup of water over it and keep it cover with the lid. Keep the vessel in the dark warm place.

Bean Sprouts: Day 2 growth

Day 2, open the lid and sprinkle about 1 cup of water over it. Close the lid and leave it in the dark warm place.

Bean Sprouts: Day 3 growth

Day 3, open the lid and sprinkle about 1 cup of water over it. Close the lid and leave it in the dark warm place.

Bean Sprouts: Day 4 growth

Day 4, your sprout should grow enough for harvesting.

Open the lid and remove the layer of cloth and gently remove the sprouts from the cloth. Transfer the sprouts to another large vessel with water.

Wash gently and pick the sprouts. Remove any caps that remain on the sprouts.

Now they are ready to cook or you can keep them in refrigerator up to 3 days.

Have you ever sprouted anything? What your favorite way to cook your sprouts?

I love sprouting! I sprout all kinds of beans and lentils and it’s so simple. I have my parent’s old sprouter (kind of like this one: http://www.getethical.com/products/8304/3TierSprouter ) which makes it even easier.
My favorites are mung beans, alfalfa beans, green lentils. I use them mostly raw in salads but sometimes in cooking as well. Also I sprout chick peas for a couple of days (until they have just opened up), because it significantly reduces the time they need to cook.

Love sprouts. I’ve recently started on sprouting quinoa. Not everyone in our house is a fan, but I absolutely love it. You seem to have more of a knack for mung beans than I do though, mine always take aaaaaages to get going. Must be because you have better weather!

What do you use for a light resistant vessel? Can I use a pot with a cover? How about a large opaque ceramic bowl? What works best?
I have been sprouting mung beans for many years but have always done 1/4 cup at a time in a jar. This looks like a wonderful way to sprout a larger batch.

Hi Jolene,
What I mean by light resistant means that the vessel souldn’t allow light to get inside like the glass bowl or any transparent vessel. It’s definitely best to use large pot with cover. … metalic, ceramic are fine. I hope you try this 🙂
Have a nice day,
Tes

I’m very confused why in between 3 to 4 hours the beans absorbed a lot of water, for example in my expirement in 3 hours of soaking in water then i weighed,it has 25 grams then in 4 hours it was 45 grams..why? can i have your idea please…thanks…